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MICROWAVE DRAWER COOKING
Chicken Noodle
1 tsp oil
1 onion, sliced thinly
1
/2 c thin sliced celery
1
1
/2 c thin sliced carrots
4 c chicken broth
1 lb bone-in chicken pieces
3
/4 c fine egg noodles
1
/3 c chopped parsley
salt and pepper
Split Pea Soup
3 c water
2 c vegetable bouillon
1
/2 c dried split peas
1
/3 c chopped onion
1 clove garlic, minced
1
/4 tsp dried marjoram
1
/4 tsp dried thyme leaves
1 bay leaf
1
/8 tsp cayenne pepper
3
/4 c sliced carrots
3
/4 c diced potatoes
1
/3 c sliced celery
RECIPES FOR SUPPER SOUPS & SAUCES (RECIPES SERVE 4)
Steak Fajitas
3
/4 lb beef flank steak, cut in diagonal inch strips
1
/3 c orange juice
2 tbsp lime juice
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1 tbsp chili powder
1
/2 tsp cumin
1
1
/2 c red, green and yellow pepper strips
1 medium onion, chopped
1 c black beans, rinsed and drained
4 10-inch warm flour tortillas
1 medium tomato, chopped
1
/3 c salsa
1
/2 c fat free sour cream
Glazed Pork Tenderloin
1 lb whole pork tenderloin
1 tsp rosemary, salt and pepper
1 lb sweet potatoes, 2-inch cubes
1 orange, thinly sliced
Glaze:
4 oz whole cranberry sauce
1
/4 c red wine
1 tbsp steak sauce
2 tbsp flour
Thai Chicken Kabobs
2 tbsp lime juice
1 tsp cooking oil
1 tsp soy sauce
1
/8 tsp red pepper
1 lb boneless chicken, cut in 1-inch cubes
4 small onions, quartered
2 medium red peppers, cut into 1-inch pieces
2 tsp light peanut butter
Ratatouille
1
/4 c olive oil
1 medium eggplant, peeled and cut in 1-inch cubes
1 medium onion, sliced thinly
4 small new potatoes, cut in
3
/4-inch cubes
1 clove garlic, minced
1 medium zucchini, sliced thinly
1 green pepper, cut into thin strips
2 c sliced fresh mushrooms
14
1
/2 oz can seasoned, diced tomatoes
1
1
/2 tsp dried basil leaves
1
1
/2 tsp marjoram leaves
salt and pepper to taste
RECIPES FOR LOW CALORIE ENTREES (RECIPES SERVE 4)